Servings
7 s
Ingredients
- 4 Onions
- 4 Leeks
- 4 Potatoes
- 2 tablespoons Butter
- 2 tablespoons Oil
- 10
- 4 Shallots -- minced
- 6 cups Chicken stock
- 1 teaspoon Dried basil
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1/2 teaspoon Dried marjoram
- Minced chives -- for
- Garnish
Directions
- 1. Cut onions into large dice.
- Clean leeks as follows: cut off root ends; remove and discard coarse outer leaves; discard green tops.
- Split lengthwise, cutting to within 1 inch of root end.
- Soak in cold water for several minutes; separate leaves under running water to rinse away any dirt.
- Cut leeks into 1/4-inch slices.
- Peel potatoes and cut into 1/2-inch cubes.
- 2. In a large saucepan, heat butter and oil.
- Add onions, garlic, shallots, and leeks.
- Cook slowly over low heat until lightly browned.
- Add potatoes, stock, salt to taste, basil, bay leaf, oregano, and marjoram.
- Bring to a boil, reduce heat to simmer, and cook 40 minutes.
- Serve immediately or refrigerate and warm before serving.
- Garnish with minced chives.
- Makes 6 to 8 servings.
- Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz